Still working on Thanksgiving 2022 (TGV 2022) entries. I made two desserts that year–one of which was this one, 16-21: Apple Pie with Crumb Topping. Gotta have some type of apple dessert for Thanksgiving. The other was 14-37: Chocolate Soufflé, which I posted right after this one.
FYI, by “crumb topping”, they essentially mean a streusel. Not sure why they didn’t name it that instead, but there you go.
Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.
The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.
I’ll be honest–I’ve started this entry for 14-2: Apple Strudel a bunch of times, and I can’t think of anything exciting to say about it. There’s a lot of apple desserts in this book, and they all just start to blend together for me after a while. Even then, apple strudel is pretty a well-known dish to begin with, so odd are low that you’re going to learn anything new about it from reading Simply Delicious’ take on it.
It took me until NOW (and by now I mean as I’m pushing the keys to type this) to realize that there was actually powdered sugar coating the one pictured above, and they didn’t just peel the first layer of the outside off and say “yep, looks good to me”.
Here’s a very basic dessert recipe: 14-21: Pear Pandowdy. Pandowdies are typically made with apples, but Simply Delicious offers a pear variation which is also popular. Both are in season right now, so either one would work for this recipe if you’re looking for something to do with all of that fall produce.
Here’s more info on pandowdies, courtesy of New England.com:
An old-fashioned favorite, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of “dowdying” the crust — that is, breaking it up with a knife and pressing it into the bubbling juices — midway through baking. While it’s not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor.
Yankee Magazine, August 2020
Let’s see how close Simply Delicious gets to their definition. They sell this thing much better than I do.
I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.
There’s a TON of pork chop recipes in this book–I feel like every time I think I’ve got them all, another one pops up. If you like pork chops, check out 7-28: Pork Chops with Rosemary, 7-9: Hunter’s Style Pork Chops, or 7-26: Maple-Glazed Pork Chops for just a few examples.
Editor’s note: Happy New Year! We start the new year by finishing up a bit of old business from last year!
My second apple recipe for this year’s holiday gifts (XMAS 16) is 17-40: Apple Rolls. These “not too sweet” rolls contain an apple wedge wrapped inside a savory dough, covered with sesame seeds. I made a double sized batch of these rolls. Thankfully, the instructions are very good and I’ve practiced with yeast enough times to make a pretty decent dough.
I wish I had taken the advice from the front of the card and used chopped pecans instead of sesame seeds.
My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! ? ? ?
I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. ?
The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.
Simply Delicious contains the best recipes for pork tenderloin. I particularly enjoy this preparation, 7-24: Cran-Glazed Pork Tenderloin, which uses cranberry sauce–my favorite part of the Thanksgiving (or Christmas) meal. ?
Pork and wine taste great when combined together. Instead of marinating the pork as in 7-18: Pork Tenderloin in Wine Sauce, the cranberry sauce and wine are put in the pan to create a sauce to coat the pork tenderloin in flavor. ?
Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.
This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.
One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.
This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.
If I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.
Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 15-49: Chocolate Pudding Deluxe, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.